Arroz-
(banda) rice stewed with fish stock or (negra) rice with seasoned squid cooked in its own ink or (horno) baked rice with beans, sausage, vegetables, and potatoes or (arroz con costra) with baked egg crust
Allioli-
sauce made essentially of garlic and oil served with meat, potatoes, fish, rice
Fideau-
same as paella but made with noodles instead of rice
All-
eels fried in oil, paprika, and garlic
Suquet-
stew of eels, potatoes, garlic, and fish
Grilled-
grilled veggies with oil and garlic
Salmueros-
dried and salted fish and roe
Paella-
spanish rice cooked with chicken or rabbit, sweet pepper, tomatoes, green beans, olive oil, saffron & (sometimes artichokes and peas)
or paella marinera; with spanish rice, mussels, calamares, shrimp, lobster, clams, garlic, olive oil, tomatoes, saffron, and other shellfish
Horchata de chufas(tiger nuts with milk), wine, água de valencia´(sangria)
Murcia
Zarangollo- combination of ratatouille and an omelette... made from eggs, tomatoes, onions and the all important courgettes. Revuelto- A type of tapas consisting of scrambled eggs with runner beans, garlic, ham and onions. Pastel de carne- A little pie shaped pastry filled with tomato, egg and delectable meat. Gachasmigas- A dish made of wheat flower, garlic, olive oil and sausages. Empedrao- A rice dish with broad beans. Tortilleras- A potato and garlic omelette. Concido relleno- A meat and vegetable stew Ensalada Murciana- A cold salad consisting of tomatoes, garlic, aubergines, onions, cooked red peppers and occasionally tuna. Pescado a la sal- Baked fish in salt. Huevas de mújol- A type of caviar from Mar Menor. Gazpacho-
stew with tomato and tortilla pepper
wine and coffee
Andalucia
Tapas- Gazpacho- seafood- jamon- pan tostada con tomate- migas-
mexican omlette
wine and beer
anis (clear aniseed flavored liquor)
pacharan (aniseed flavored liquor made with blue-black sloe berries)
Canarias
Papas Arrugadas-
potatoes cooked in sea water and then baked.
Salsa Mojo-
red with potatoes & green with fish. Made with vinegar, garlic, oil, with red and green peppers added for flavor
´Almogrote´-
hard cheese and garlic, eaten with bread
´Golfio´-
grain meal that replaced bread
´Puchero Canario´-
hearty chick pea vegetable stew
´Bienmesabe´-
almond cream
wine: Tacoronte, young wine
Aragon
Aragonese Potatoes au Gratin-
potatoes, eggs, milk, cheese, and bacon
Pollo al chilindron-
Bacaloa al Ajoarriero-
lamb poached together with vegetables to form a thin sauce
Red wine-
campo de Borja, Cariñera, Calatayud, Somontano
Valencia
Arroz-
(banda) rice stewed with fish stock or (negra) rice with seasoned squid cooked in its own ink or (horno) baked rice with beans, sausage, vegetables, and potatoes or (arroz con costra) with baked egg crust
Allioli-
sauce made essentially of garlic and oil served with meat, potatoes, fish, rice
Fideau-
same as paella but made with noodles instead of rice
All-
eels fried in oil, paprika, and garlic
Suquet-
stew of eels, potatoes, garlic, and fish
Grilled-
grilled veggies with oil and garlic
Salmueros-
dried and salted fish and roe
spanish rice cooked with chicken or rabbit, sweet pepper, tomatoes, green beans, olive oil, saffron & (sometimes artichokes and peas)
or paella marinera; with spanish rice, mussels, calamares, shrimp, lobster, clams, garlic, olive oil, tomatoes, saffron, and other shellfish
Murcia
Zarangollo- combination of ratatouille and an omelette... made from eggs, tomatoes, onions and the all important courgettes.
Revuelto- A type of tapas consisting of scrambled eggs with runner beans, garlic, ham and onions.
Pastel de carne- A little pie shaped pastry filled with tomato, egg and delectable meat.
Gachasmigas- A dish made of wheat flower, garlic, olive oil and sausages.
Empedrao- A rice dish with broad beans.
Tortilleras- A potato and garlic omelette.
Concido relleno- A meat and vegetable stew
Ensalada Murciana- A cold salad consisting of tomatoes, garlic, aubergines, onions, cooked red peppers and occasionally tuna.
Pescado a la sal- Baked fish in salt.
Huevas de mújol- A type of caviar from Mar Menor.
Gazpacho-
stew with tomato and tortilla pepper
wine and coffee
Andalucia
Tapas-
Gazpacho-
seafood-
jamon-
pan tostada con tomate-
migas-
mexican omlette
wine and beer
anis (clear aniseed flavored liquor)
pacharan (aniseed flavored liquor made with blue-black sloe berries)
Canarias
Papas Arrugadas-
potatoes cooked in sea water and then baked.
Salsa Mojo-
red with potatoes & green with fish. Made with vinegar, garlic, oil, with red and green peppers added for flavor
´Almogrote´-
hard cheese and garlic, eaten with bread
´Golfio´-
grain meal that replaced bread
´Puchero Canario´-
hearty chick pea vegetable stew
´Bienmesabe´-
almond cream
wine: Tacoronte, young wine
Aragon
Aragonese Potatoes au Gratin-
potatoes, eggs, milk, cheese, and bacon
Pollo al chilindron-
Bacaloa al Ajoarriero-
lamb poached together with vegetables to form a thin sauce
Red wine-
campo de Borja, Cariñera, Calatayud, Somontano